| Quantité | Nom | Malterie | Forme | Addition | Couleur | Proportions | Coût total |
|---|---|---|---|---|---|---|---|
| 4 kg | Pale Malt (2 Row) Bel | Grains | - | 5 EBC | 78.9 % | - | |
| Base malt for all beer stylesHigher potential yield than US, English equivalent pale ale malts | |||||||
| 700 g | Smoked Malt | Grains | - | 17 EBC | 13.8 % | - | |
| Malt that has been smoked over an open fire.Creates a distinctive "smoked" flavor and aroma.Used primarily for German Rauchbier but can also be added to Brown Ales and Porters. | |||||||
| 300 g | Caramunich Malt | Grains | - | 110 EBC | 5.9 % | - | |
| Caramel, copper colored malt. Used in Belgian ales and German bocks. | |||||||
| 70 g | Carafa II | Weyermann | Grains | - | 811 EBC | 1.4 % | - |
| Used to intensify aroma and color in dark, Munich beers and stouts. | |||||||
| Quantité | Nom | Forme | Alpha | Addition | Temps | IBU | Coût total |
|---|---|---|---|---|---|---|---|
| 18 g | Chinook | Pellets | 13.0 % | Ébullition | 70 minutes | 36.7 | - |
| Strong versatile bittering hopUsed for: Ales, porters, stoutsAroma: Heavy and spicy aromaSubstitutes: Galena, Eroica, Nugget, BullionExamples: Sierra Nevada Stout, Sierra Nevada Celebration Ale | |||||||
| 18 g | Mt. Hood | Pellets | 6.0 % | Ébullition | 70 minutes | 16.9 | - |
| Used for: European Lagers, finishingAroma: Mild with a clean aroma, neutral flavor. Somewhat pungent.Substitutes: Hallertauer, Liberty, Crystal | |||||||
| 18 g | Mt. Hood | Pellets | 6.0 % | Ébullition | 15 minutes | 7.4 | - |
| Used for: European Lagers, finishingAroma: Mild with a clean aroma, neutral flavor. Somewhat pungent.Substitutes: Hallertauer, Liberty, Crystal | |||||||
| 18 g | Mt. Hood | Pellets | 6.0 % | Ébullition | 0 minutes | 0 | - |
| Used for: European Lagers, finishingAroma: Mild with a clean aroma, neutral flavor. Somewhat pungent.Substitutes: Hallertauer, Liberty, Crystal | |||||||
| Quantité | Nom | Addition | Temps | Coût total |
|---|---|---|---|---|
| 4.929 ml | Irish Moss | Ébullition | 65 minutes | - |
| Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. | ||||
| Quantité | Nom | Laboratoire | Forme | Coût total |
|---|---|---|---|---|
| 24 ml | S-33 SafBrew Ale | DCL/Fermentis | Sèche | - |
| General purpose ale yeast, widely used. Very consistent, clean finish. High attenuation and good flavor profile. | ||||
Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile.